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Cottage cheese gets a bad rap: most of us know it only from the supermarket tubs, usually in some low- or non-fat version, to be eaten by suffering dieters with some pineapple or peaches from a can plopped on top.
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Another Rolf Beeler-affinaged cheese: Aarauer Bierdeckel, also known as Beermat, a washed-rind raw cow’s milk cheese from Canton Aargau in Switzerland. Washed in unfermented wheat beer, it brings the elements of a traditional French washed rind together with the flavors and character of a trappist beer-washed cheese.
Bleu du Bocage, from the Vendée in the Loire Region of France, and one of the cheeses lovingly aged in the caves of Murray’s. One’s mind might go to the assertive and biting Spanish Cabrales when goat and blue are mentioned in the same breath, but the Bleu du Bocage is surprisingly mellow, with just enough spice.
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How can you not love a cheese with a name like Wildspitz? Then you find out that it’s another cheese from master affineur Rolf Beeler, aka the “Cheese Pope” of Switzerland; add in that it’s an unusual Swiss thermophilic alpine in that it’s a mixed milk cheese made from goat and cow’s milk and you’ve got a winner on your hands.
Crottin d’Antan, a little puck of bloomy-rind chevre from Poitou Charentes. The geotrichum rind is lightly spotted with bright blue mold. With a soft, fudgy-chalky paste, in flavor it is bright, mild and tangy with citrus and herbaceous notes. Perfect for a picnic now that warm weather has returned.
Mountina cheese, from the Vintage Cheese Company, located in Bozeman, Montana.
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Black and Blue: My New Favorite Way to Serve Blue Cheese THE CHEESEMONGER
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Red Rock cheese, from Roelli Cheese. Similar to Roelli’s Dunbarton Blue, in that it is a pressed, natural-rinded cheddar struck through with veins of blue mold, the visually striking Red Rock is milder still, a sweet, earthy, complex buttery orange cheddar (or near-red, due to it’s being colored with twice as much annatto as a traditional American orange cheddar) with an understated blue bite. As with the Dunbarton, the bluing is tightly controlled by the pressing of the curds.
Red Hawk, from Cowgirl Creamery in California, is not for the funk phobic. This gooey, sticky washed-rind triple-creme cow’s milk cheese has the kind of aroma that can scare small children and make people edge away from you on public transportation. With a pinkish-golden rind that is moist and tacky to the touch, the aroma is the epitomy of “stinky cheese” stinky. The bark is far worse than the bite, and thanks to the triple-creme this is a rich, gooey, buttery cheese Don’t l
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Chabichou du Poitou is a little tower of goaty goodness from the Poitou-Charentes region of central western France.
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Cremont, from Vermont Butter & Cheese Creamery, a mixed milk cheese combining cows milk, goats milk and cream. Vermont B&C is the home of Allison Hooper, a respected cheese and dairy trailblazer, who also makes a mean butter from what I’ve heard (she creates a special butter solely for the restaurants of Thomas Keller, although it was recently available at Saxelby’s, $59 for 16oz). You can hear her interviewed on Episode 6 of Cutting The Curd.
roasted vegetable tart with feta and ricotta -- Gormaya.com Apps for Cooks
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Testun al Barolo is a semi-firm mixed milk cheese from the Piedmont region of Italy. The cheese has a beautiful complex flavor thanks to the sweet and grassy milk from alpine pastures and its aging process. It ages for a minimum period of four months in small oak barrels under the residues of the Nebbiolo grapes, the grape used to make Barolo wine. The fruity wine flavors seep into the crumbly paste. This adds more complexity to its flavor.
Hoch Ybrig (pronounced hockh EE-brig), one of my favorite Alpine cheeses and another stellar cheese from Swiss master affineur Rolf Beeler. Named after a mountain near Zurich more commonly known for skiing and made from the milk of Simmental cows in the village of Kussnacht near the shores of Lake Zurich.
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Asparagus and Feta Fritters -- Gormaya.com Apps for Cooks
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Landaff cheese, made by Landaff Creamery in New Hampshire, and affinaged at the Cellars at Jasper Hill.
caprese grilled cheese sandwich with balsamic basil mayo -- Gormaya.com Apps for Cooks
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Sentinelle, a washed rind goat’s milk cheese from Fromagerie Le Detour in Quebec. -- Gormaya.com Apps for Cooks
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The Nettle Meadow Kunik is a unique and somewhat decadent cheese made from goat's milk and Jersey Cow's milk cream at Nettle Meadow Goat Farm in Thurman, New York. Nettle Meadow is a small 50 acre farm with about 100 does in the Southern Adirondacks. The Kunik is a rich wheel of a bloomy, white rind cheese that is elevated by the addition of the cow cream. The paste is moist; the flavor is tangy and buttery. We recommend that you try pairing Nettle Meadow Kunik with Champagne or other sparkli...
Fiscalini Bandaged Cheddar is the product of master craftsman Mariano Gonzalez, who perfected his art at Vermont's Shelburne Farms developing one of the first domestic bandage-wrapped cow's milk Cheddars. Now in Modesto, California, at Fiscalini Farmstead, Mariano is making his world-class raw milk cheddars using traditional methods and aging them for at least 16 months before releasing them in limited quantities. Fiscalini Bandaged Cheddar is a true American farmstead cheddar and sings with ...
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Pairing Taza Chocolate with cheese -- Gormaya.com Apps for Cooks
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Duane Fahey Taza is my favorite chocolate!
Jersey Blue, from Willi Schmid -- Gormaya.com Apps for Cooks
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Trou de Cru, made by Fromagerie Berthaut -- Gormaya.com Apps for Cooks
cheese plate -- Gormaya.com Apps for Cooks
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New Cheeses From Rogue Creamery -- Gormaya.com Apps for Cooks
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$59.00
Tina Marie Hanson Walmart's Fat Free Cottage Cheese is my favorite treat.